Jordan’s been a little sick this week; she’s got a fever and a cough. She missed school, has tons of work to catch up on, and watched hours and hours of Netflix.

I swear, Netflix Watch Instant is the best thing ever. She watched pretty much the entire series of Zac and Cody and Cake Boss. She slept through a lot of it, so I could have turned it off…but then I would have needed to wash the remotes.

I pretty much have been like Go Go Gadget Disinfectant all week. Touch forehead, use purell. Touch her hand giving her medicine, bathe hands in bleach. You know the drill.

To cheer her ups since she’s missing school, I made her cookies. Her appetite has not been affected! I’ve been craving regular chocolate chip cookies lately, but I wanted a new twist. I added Kit Kats, because that’s Jordan’s favorite.

Cookies are like chicken soup: they make everything better!

I’m in love with this chocolate chip cookie recipe. It’s the one I always use, except I cut it in half because I didn’t need a gazillion cookies. This makes 24 two-tablespoon sized cookies. You can use a one-tablespoon scoop as well, for a mini and more bite sized cookie (like these Toffee Chocolate Chippers).

The only other difference between these and that other recipe is that I forgot to melt the butter for these. I know, right? In my defense, I was making two other recipes, shooting two, and dealing with a kid with a fever bouncing off 103.

Guess what? They’re just as good with regular, creamed butter. And you don’t have to refrigerate them that long!

The beauty of this cookie recipe is that you can add whatever you want to it. Candy, different flavors of chocolate chips, toffee, whatever you want. For this batch I added chopped Kit Kat bars and white chocolate chips. I like the balance between the white chocolate and the Kit Kats. If I’d added milk or semi-sweet chocolate, I think the Kit Kat would have gotten lost. You can add your favorites!

Just a quick note: I broke my Kit Kats into the strips, then into thirds and mixed them in using a stand mixer. Mixing them in with the mixer breaks some of the chunks up even more and leaves some bigger. If you’re not using a stand mixer, you should chop the Kit Kats up a little more so you don’t have huge pieces in all your cookies.

If you like Kit Kats, you’ll love these! I’m kind of hoping they have magical healing powers.

Instructions

Cream butter and both sugars until combined.

Combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

Turn mixer on low. Add egg, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add Kit Kats and white chocolate chips. NOTE: if you’re not using a stand mixer, chop your Kit Kats smaller. If you are using a stand mixer, run it on medium-low speed for about 15 seconds. The Kit Kats will break up smaller during mixing.

Important: Cover bowl with plastic wrap and chill dough for at least 2 hours. They taste best when baked from the refrigerator.

Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.

Scoop out 2 tablespoon sized balls and place two inches apart on cookie sheet.

Bake for about 10-12 minutes. 10 minutes will be slightly underdone (the way I love them) but if you like a more done cookie, let them bake an extra minute or two. Let cool for 5 minutes, and then remove from pans to cool completely.

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I returned to check the recipe to see if it had been changed or someone else had commented on the high ratio of flour to other ingredients. I thought it high when weighing ingredients but I used the original 2 1/2 cups. I wasn’t going to comment since several others mentioned the typos in the recipe and got those corrected for others using the recipe but I have to note that though I found them dry and hard to shape and bake they did bake ok and weren’t crumbly as I might expect with so much dry vs. wet ingredients. So, it did work if more work to use the dough. The funny thing is I took a bunch of them (I doubled the recipe) to friends who love cookies at work (outside in a garden nursery) and they just loved them. They declared they “just melt in your mouth”. I told them it might be that the high flour gave them a “short” texture like shortbread that might be the reason. I just thought it was great that an error was found and corrected but it still produced a cookie that got high marks. HA Thanks for sharing another great recipe, Dorothy!